13
Method:
1 In a large frying pan heat the olive oil and sauté the lamb mince,
stirring frequently with a wooden spoon until evenly browned.
2 Add the onion, garlic, carrot, potato and turnip to the pan and
sauté for a few minutes until beginning to brown.
3 Stir in the plain flour then add half of the lamb stock and remove
from the heat.
4 Transfer the lamb and vegetable mixture into the Jug. Add the
remaining ingredients and fill up to the MAX level with the stock.
Mix together with a spoon or spatula to evenly distribute, select
the chunky setting and leave until ready.
5 Season to taste and remove bay leaves before serving.
Ingredients:
• 2 tbsp olive oil
• 75g raw minced lamb
• 1 medium onion (100g), finely
chopped
• 2 garlic cloves, crushed
• 1 small carrot (50g), finely chopped
• 1 potato (100g), finely chopped
• 1 medium turnip (100g), finely
chopped
• 1 tbsp plain flour
• 900ml lamb stock, made from 2
cubes
• 1 tin (400g) of cooked lentils,
drained
• ½ tsp fresh rosemary, chopped
• 2 bay leaves
• 1 tsp Worcestershire sauce
• 1 tbsp fresh parsley, chopped
Winter Lamb and Lentil Broth
Preparation time 20 minutes
Cooking time 30 minutes
Setting: Chunky
Serves 4
Method:
1 In a large frying pan add the olive oil and fry the onion until soft, but
not browned.
2 A
dd the garlic and mushrooms and continue to cook until the
mushrooms have softened.
3 Transfer to the Soup Maker with the shredded chicken, parsley,
potato and stock. Select the smooth setting and simply wait for 21
minutes until the soup maker has finished.
4 Season with salt and milled pepper and serve with a drizzle of
cream.
• NOTE: Using fresh chicken stock will improve the flavour of the
soup.
• To make fresh chicken stock. Simply place a chicken carcass in a
medium pan, cover with water, add a vegetable stock cube, 5
peppercorns and a bay leaf. Bring to the boil then simmer for 1
hour. Strain through a fine sieve or muslin cloth.
Ingredients:
• 2 tbsp olive oil
• 1
00g onion, finely chopped
• 1 garlic clove, crushed
• 2
40g mushrooms, thinly sliced
• 100g cooked chicken,
shredded
• 10g fresh parsley, chopped
• 115g potato, finely cubed
• 1L chicken stock
Garnish:
• 100ml whipping cream
Chicken and Mushroom Soup
P
reparation time: 20 minutes
Cooking time: 30 minutes
S
etting: Smooth
Serves: 4
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